Usually with any stew I make, I load it with lots of vegetables. In this dish, the vegetables were served on the side. If Beef or Chicken is used, normally I like to cook with wine in the dish. It lends such a richness to the gravy, and tenderizes the meat as well. Traditionally Beef Bourguignon is made with beef, mushrooms, bacon, red wine, a bouquet garnier and pearl onions. Mine was a bit different, however, this may well be the only way I make a stew of any kind again – so so good!
Growing up, my mother would make a Beef Bourguignon, as well as making the same dish using Chicken Livers. We can’t seem to get Free Range Chicken Livers where I live, but if you can get them, give them a try. They really are delicious in a dish like this – packed full of flavor, and super tender. With this dish, the key is to use less liquid – just enough to surround the meat nicely. If you use Chicken livers, they will need less browning time and less cooking time as well.
1 lb. Hormone/Anti-biotic free Beef Stew
3 slices of bacon, chopped
4 large Crimini Mushrooms, sliced in half then chopped to a 1/2 inch size
1 onion, sliced
1 cup Beef Stock
1 cup Red Wine
1 1/2 tsp. dried Thyme or 1 tsp. Fresh Thyme
1 Bay Leaf
salt and pepper to taste
Olive oil, butter
Cornstarch and extra beef stock to make a slurry
Heat up a dutch oven on medium heat, and brown the bacon, then remove to a bowl. Add the beef in batches and brown on all sides, then remove to the bowl.
You may need a drizzle of olive oil and a dab of butter to the pan. Add the mushrooms, and saute until golden – then remove and add to the bowl.
Pour in the beef stock, then add in the bowl of beef, mushrooms and bacon.
Bring to a simmer, lid on and turn to a low simmer heat. Cook for 2 hours, then remove the lid and the Bay Leaf, and simmer about 10-15 minutes to reduce the liquid a bit.
Look at the now very rich beef mushroom wine stock:
Serve with potatoes of your choice and any side vegetables. (our local Asparagus will soon be finished for the season…sigh…I can not get enough of it ! )